SOYBEAN EXTRUDER
This extruder reduces the content of trypsin inhibitors in soybeans and produces protein feed component known as full fat soy.
Soy with its natural level of trypsin inhibitors (which is measured by urease activity) cannot be assimilated by animals or humans, unprocessed soy proteins in feed or food products are non-edible.
Actually trypsin inhibitors are the protective mechanism of soybeans developed in the course of evolution.
Because of this enzyme in the wild, animals simply don’t eat this crop. This is the way soybeans protect themselves in wild nature.
Everything is changed after the heat treatment.
Heating process results in a decrease of soy anti-nutrients content and they cease to affect the digestive system.
THE PROCESSED SOY is a powerful source of proteins and substitutes to animal proteins.
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processes the soybeans under high pressure and a short time of cooking 30-40 seconds,
allows you to change the treatment temperature quickly
only 2-3 minutes,
continuous processing
soy feedstock is necessary to moisture prior the extrusion process:
- dry extrusion for full fat soy – up to 10-12%
- for soy oil – up to 7-9%
- extrusion with preconditioning – up to 11-12%
What happens inside the soybean extruder?
The prepared raw material is fed inside the extruder hopper.
After the main electric motor of the extruder being turned on, it rotates the shaft on which the screws and steamlocks are installed. Exactly these parts are highly important in the operation process.
The flighted screw rotates within a tightly fitting cylindrical barrel.
The barrel itself consists of chambers connected with the help of clamps. This is done for the convenience of disassembling and cleaning the extruder barrel.
At the output there is a nose cone which regulates the pressure in the processing zone.
Soybean feedstock is fed into the extruder barrel by feeder.
The amount of feedstock is regulated by the speed of screw feeder rotation.
Inside the extruder barrel soy moves towards the adjustable output nose cone.
The soybeans are mixed, pressed and squeezed through the first steamlock as a result being ground and heated.
The mixture enters the zone, in which it is pressed, squeezed and heated.
After 30-40 seconds the ready product which is a FULL FAT SOY MEAL due to a high pressure is forced through the die.
Its temperature is 135-150 °С. The urease activity is reduced to ΔрН = 0,05-0,2.
After discharging the soybean extruder, the product is cooled down and fed for further processing.
Correlation between trypsin inhibitors and urease activity - read here.
The resulting product is a full fat soy:
- it can be used either as a protein feed component in mixed fodders
- or fed to the oil press right after being extruded – as a result to get the soy oil cake and soy oil
We produce extruders for various applications and developments in the feed industry - choose the right one here.
Any questions? Feel free to contact.